Are you looking for new ways to serve plain old chicken? How about a buttery, garlicky, hearty, creamy one Chicken Stroganoff? Serve over egg noodles or rice with extra sauce for a tasty meal!
Want more delicious ways to take chicken to a whole new level? Visit my popular posts for Chicken tacos, Kung Pao Chicken, and Chicken Chow Mein.
You have all had Beef stroganoff I’m sure. This chicken stroganoff tastes very similar, but you know I swapped the beef for the chicken. This recipe also uses chicken broth, Italian seasoning, and a few other means of exchange to really make the chicken stand out on its own. You won’t even miss the beef!
Why this recipe works
Here are just a few reasons this great recipe works!
chicken – Let’s face it, we all have chickens in our fridge or freezer that we just can’t do anything with! Let’s dress it up stroganoff style!
Greek yogurt – The trick to this dish? Greek yogurt (or sour cream if you prefer). A bit tangy, a lot tasty and the key to making the sauce oh so creamy.
Fast – There really isn’t too much work to do to make this chicken stroganoff dish in a snap. Plus, everything comes together in one large pan, and you can cook the pasta, rice, or potatoes while you cook the chicken so everything is done at the same time.
Pantry staples – You don’t need anything special to make this stroganoff sauce. Just a few Italian condiments, garlic, Dijon, Worcestershire sauce, and a few other simple ingredients that you probably have around your fridge and pantry anyway.
This is how you do it
- Melt the butter in a large pan.
- Stir the Garlic, mushrooms and onionsFry 3-4 minutes or until the garlic is fragrant and the onions become translucent.
- Take out the mushrooms and onions with a slotted spoon and place them in one covered bowl to keep them warm.
- add the Put the chicken in the pan and fry for 4-5 minus or until the chicken is cooked through.
- Add the stock, Worcestershire sauce, Dijon, salt and pepper to the pan. Bring the mixture to a boil.
- Add the mushrooms and onions back to the sauce in the pan.
- Whisk them in another bowl sour cream or Greek yogurt and flour. Pour this into the pan and mix everything together, cook until the sauce starts to thicken.
- Add salt and pepper to taste if you want. Serve over egg noodles, Rice or mashed potatoes. Throw a small garnish of parsley on top too if you’d like! Enjoy!
What is a Chicken Stroganoff?
A chicken stroganoff is just beef stroganoff, but what chicken. You can use breasts or thighs, swap chicken broth for beef broth, and enjoy the same traditional stroganoff recipe but with chicken! The best part is the delicious sour cream based sauce!
What is stroganoff sauce made of?
It’s made of sugar and spices and everything is nice. Oh no wait, these are little girls right? But seriously, the sauce is made with broth, spices, garlic, mushrooms, onions, mustard, Worcestershire and Dijon and the best part? I make my roux with sour cream and flour instead of butter. Could that thick sauce also get going right away, right?
What does the word “Stroganoff” mean?
Essentially, “stroganoff” is a Russian dish that was originally made from sautéed pieces of beef cooked in a sauce made from sour cream, mustard, onions, and other spices.
- Remember Remove the mushrooms and onions while you’re browning the chicken and starting the sauce – that’s the secret to keeping it nice and tender, rather than overcooked and chewy or burnt.
- BACON. First, cook a few strips of bacon (chopped) in the pan, then transfer them to a bowl with a slotted spoon and move on with the recipe. Cook the onions, garlic and mushrooms in the bacon fat. Later, stir the bacon back in with the chicken.
- However, if you feel Greek yogurt instead of sour cream, this is not a problem I recommend against using reduced fat Versions of how they tend to curdle.
- If you’d rather have your chicken in larger pieces than slices, I recommend you Beat them to an even thickness or cut into schnitzels before cooking so they cook more evenly.
- Add a teaspoon to this dish for a little flavor paprika Put in the sauce or sprinkle with it red pepper flakes during heating by or after plating, if not everyone is enjoying the heat.
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Servings: 4th Servings
Melt the butter in a large pan.
Stir in garlic, mushrooms and onions. Fry 3-4 minutes until the garlic is fragrant and the onions are translucent.
Using a slotted spoon, place onions and mushrooms in a bowl and cover to keep warm.
Add pieces of chicken to the pan and sauté for 4-5 minutes until the chicken is cooked through.
Add the stock Worcestershire sauce, Dijon mustard salt and pepper to the pan. Bring to a boil.
Stir in mushrooms and onions.
Mix the sour cream and flour. Stir into a boiling sauce until it thickens.
Try, add salt and pepper to taste if necessary. Serve over boiled egg noodles or mashed potatoes and garnish with chopped parsley if desired.
sour cream: You can use plain Greek yogurt or sour cream. I do not recommend using low-fat versions as these tend to curdle.
Calories: 242kcal | Carbohydrates: 18thG | Protein: 33G | Fat: 4thG | Saturated fatty acids: 1G | Cholesterol: 76mg | Sodium: 1459mg | Potassium: 1027mg | Fiber: 1G | Sugar: 7thG | Vitamin A: 79IU | Vitamin C: 17thmg | Calcium: 122mg | Iron: 3mg
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